BLACK AND WHITE COOKIES
Provided by Food Network
Categories dessert
Time 41m
Yield 15 (4-inch cookies)
Number Of Ingredients 15
Steps:
- Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
- Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.
- Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.
- Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.
- Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.
- For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.
- Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.
DUFF'S BLACK AND WHITE COOKIE
Steps:
- Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
- Preheat oven to 375 degrees F.
- Cream the butter and the sugar until light and fluffy.
- Slowly add and combine the yeast mixture, and the extracts.
- In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.
- Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.
- Let cool to room temperature before decorating.
- Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.
- To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies!
- Yield: 1 pint each
BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
PERFECT BLACK AND WHITE COOKIES
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don't have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they'll be good for a few days longer.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 12 to 14 cookies
Number Of Ingredients 19
Steps:
- Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
- Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
- Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
- Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
- While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
- Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
BLACK AND WHITE COOKIES
This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats. http://bit.ly/6aToYv
Provided by DrGaellon
Categories Dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
- Whisk flour, baking powder and salt together in a bowl.
- In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
- Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
- Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
- Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
- When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
- Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.
Nutrition Facts : Calories 319.3, Fat 9.8, SaturatedFat 6, Cholesterol 36.9, Sodium 71.3, Carbohydrate 56.8, Fiber 0.7, Sugar 39.1, Protein 2.8
BLACK AND WHITE COOKIES
This is another family favourite Christmas Cookie from Dr. Oetker German Home Baking Oetker products can be purchased at major groceries and German delicatessens. Preparation time does not include refrigeration time.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 30-40 cookies
Number Of Ingredients 11
Steps:
- Pastry:.
- Mix the flour and baking powder and sieve onto a pastry board.
- Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
- Draw in some flour from the sides of the well and mix together to form a thickish paste.
- Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
- Cover this mixture with more flour.
- Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
- If the mixture is sticky, refrigerate until firm.
- Cut the pastry into two halves.
- Combine the cocoa, sugar and milk.
- Add to one of the pastry halves and knead until blended.
- Pinwheel Pattern:.
- Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
- Brush 1 layer with egg white.
- Place 2nd layer on top.
- Brush this layer with egg white.
- Roll up like a swiss roll.
- Chequered Pattern:.
- Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
- Cut into 5 strips of 3/8 inch or 1 cm thickness.
- Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
- Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
- Wrap the whole in a thin layer of pastry.
- Easy Pattern:.
- Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
- Brush with egg white.
- Roll our the other half into an oblong and wrap around the roll.
- Refrigerate the rolls until the are stiff.
- Cut into same sized slices of about 1/4 inch thickness.
- Preheat oven to 350°F.
- Bake on a greased cookie sheet for 10 to 15 minutes.
Nutrition Facts : Calories 87.6, Fat 3.7, SaturatedFat 2.3, Cholesterol 15.4, Sodium 45.3, Carbohydrate 12.4, Fiber 0.3, Sugar 5.6, Protein 1.2
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